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Sun Butter, Sliced Banana and Chia seeds On Toasted Rye

Yummy Breakfast!



Happy Tummy!


I wanted to try something different , with toast being my focal point, this is a wonderful breakfast or a lovely snack option that will get you through the day! The sun butter , sliced banana and chia seeds compliment each other, not only does it keep your tummy full but it keeps your mind fueled.

The sun butter is made from sunflower seeds and very simple to make , alternatively you could use almond or peanut butter if you prefer, use what you have!

To prepare sun butter, all you need is a high powered blender, sunflower seeds, coconut oil and vanilla extract and some coconut sugar for a touch of sweetness.

Toast 1 cup sunflower seeds until golden brown, place into blender and blend well, add 1 1/2 tablespoons coconut oil, 1 teaspoon vanilla extract and coconut sugar to taste. Blend all ingredients until it forms a smooth and creamy consistency.

Now you have homemade sunbutter!

Serves 1

Ingredients

1 slice rye bread or 100% wholewheat bread

1 Tbsp sun butter or almond or peanut butter

1/2 medium banana, sliced

1/2 Tbsp chia seeds

Instructions

  1. Toast bread and spread sunbutter
  2. Place sliced banana over the sunbutter and top with chia seeds
  3. Drizzle with honey for a hint of sweetness and enjoy!

Thought For The Day!

5-Minute Hummus

Fresh And Tasty!

Yield: 2 cups

Total Time : 5 minutes

Prep Time : 5 minutes

Cook Time : 0 minutes

Homemade Hummus is not only healthy but super easy to make, and tastes better than anything bought from the store. Learn how easily this recipe comes together!

This easy dip recipe is wonderful to make sandwiches for lunchboxes, or simply serve it with bread sticks or pitta. Hummus is just creamy, dreamy and light, there is absolutely no need to peel your chickpeas.

Ingredients

2 (15 oz) cans chickpeas (garbanzo beans), drained with liquid (aquafaba) reserved.

1/3 cup chickpea liquid (or more , as needed)

1/2 cup tahini

1/4 cup olive oil

2 lemons, juiced

2 garlic cloves

1 tsp cumin

1/2 tsp salt

Garnish

olive oil

paprika

fresh parsley or coriander

Directions

  1. Add all the ingredients to a blender.
  2. Then turn blender on to the highest setting for 30 seconds, or more for a creamier texture. Add more aquafaba if needed, for a softer hummus.
  3. Now add hummus onto a serving plate, drizzle with olive oil, add a dash of paprika and top with fresh herbs, I used coriander!

Notes

Homemade hummus will last for about a week in the fridge, if it is stored in a sealed container.

You could also freeze hummus in tightly sealed containers for further use.

If you are not a fan of Tahini, you can leave it out completely and simply add a little peanut butter or more olive oil!

Also , remember that you can make your very own tahini instead of the store-bought one!

Tahini is made from toasted sesame seeds and grapeseed oil.

Hope you give it a try . Please feel free to leave a comment or send pics , I would love to see them.

Thought For The Day!

Love and Light

Nichola

Homemade Vegan Parmesan Cheese

Making your very own vegan cheese!

Homemade!








Vegan Parmesan cheese is no doubt healthier than the traditional one, it is super quick and ready in just 5 minutes, with only 4 ingredients to prepare it. Making your own cheese is just awesome and you would definitely want to keep a batch in your refrigerator, to sprinkle on everything, just delicious! I sprinkle it on rice dishes, pasta, potato dishes, on salads, veggies and whatever else I can think of!

Prep time: 5 minutes

Total time: 5 minutes

Ingredients

1 cup unsalted raw cashew nuts

4 tbsp brewer’s or nutritional yeast flakes ( I used nutritional yeast flakes)

1 tsp fine sea salt

1 tsp garlic powder

Instructions

  1. Grind all the ingredients in a food processor or a grinder until well combined.

Notes

You could also use other nuts like, walnuts or almonds but I prefer using cashews , they have a more neutral flavour!

Thought For The Day!

Love and light

Nichola

Vegetarian Stuffed Shrooms With Bulgar Wheat And Fresh Origanum

Hearty And Nutritious!

Bursting With Flavour!


Stuffed mushrooms with a cheesy vegetarian filling is an ideal dinner recipe, or an excellent appetizer to serve at a party! This meal has it all, meaty mushrooms, cheese, a simple salad as well as wholegrain goodness!

They are so easy to prepare and just so flavourous. You will love making them, and they are so versatile, get creative and experiment with different textures, like peppers, zucchini, sweet onion, spinach, sundried tomatoes, paired with a fresh salad and crusty bread ,the list is endless.

You can try these stuffed shrooms for any occasion and they will no doubt be a crowd pleaser! You could also use vegetarian Parmesan to keep it strictly vegetarian. Yes, vegan cheese… so easy to make, I use ground cashew nuts, nutritional yeast flakes, garlic powder and salt, will you show you how to make your very own Vegetarian Parmesan cheese in minutes in my next post!

Serves 4

Ingredients

4 large brown mushrooms

1-2 tsp olive oil

1 medium onion finely chopped

2-3 cloves garlic minced

2-3 tomatoes peeled and grated

few sprigs of fresh origanum, or you could fresh thyme or 1 pinch dried oregano

100g bulgar wheat

1/4 cup grated parmesan

1/2 cup shredded mozzarella

freshly ground black pepper

salt to taste

For The Salad

1 packet green olives

250g baby plum tomatoes

2 Tbsp olive oil

1 Tbsp fresh lime /lemon juice

few sprigs of fresh origanum

Instructions

  1. Heat oven to 180 degrees celsius and place mushrooms with the caps turned upside down in an ovenproof dish. Brush them with some olive oil and bake for 15 minutes.
  2. Meanwhile, bring bulgar wheat to a boil for 10 minutes and be sure to drain any excess liquid.
  3. In a medium pan, heat oil, add minced garlic and sautee for 10 minutes, then add grated tomatoes and fresh herbs. Cook for 20 minutes or until reduced and then add salt and pepper to taste.
  4. Remove mushrooms from the oven. Fill each mushroom cap with a little sauce, remember to set aside some of the sauce, you can use it to toss the bulgar into the remaining sauce. Layer with the bulgar wheat mixture, and then top with cheese .
  5. Bake for 10 minutes or until shrooms are brown and soft and garnish with herbs.
  6. Serve with a fresh salad of choice and crusty bread.
  7. To prepare salad, add olives , tomatoes and fresh herbs into a bowl and drizzle with olive oil and lime/lemon juice. Season with salt and freshly cracked black pepper!
  8. Enjoy!

Thought For The Day!